Turkey – General info

Area
779 452 km2
Population
approx. 68 million inhabitants
Capital
Ankara
Geography
The Republic of Turkey borders Greece, Bulgaria and the Mediterranean Sea on the west side. Turkey borders the Black Sea to the north and Georgia, Armenia, Iran, Iraq and Syria to the east. The Asian part of Turkey with Anatolia and Asia Minor covers an area of around 97% of the country.
Holiday destinations
The most popular holiday destinations are Izmir, Bodrum, Kemer, Antalya, Belek, Side and Alanya and they are located on the west and south coasts of Turkey, respectively.
Language
The national language is Turkish. Nevertheless, German is very widespread.
Health
There are no vaccination requirements. Caution should be exercised when enjoying uncooked food. Tap water and ice cubes in drinks and ice cream should be avoided at all costs. Malaria still occurs in the eastern part of the country. However, Turkey’s Mediterranean coast is malaria-free.
Religion
Islamic, Christian and Jewish minorities.
Local time
CET + 1; March to October: CET + 2nd
Voltage
220 V
Currency
1 “New Turkish Lira (YTL)” = 100 “New Kurus (YKr)”
Credit cards
All major credit cards such as: Visa, MasterCard, Eurocard, American Express, Diners Club are usually accepted.
Embassy in Ankara
Germany: Atatürk Bulvari 114, Ankara. Tel. 312 / 455 51 00, Fax 426 69 59
Entry
German nationals only need an identity card or passport if they do not stay in the country for more than three months. If you enter by car, a valid passport is required because the vehicle is entered in the passport.
Photos
Photographing military installations is strictly prohibited.
Holidays
Official holidays

January 1, New Year’s Day.
April 23 Independence Day. A day dedicated to children.
19 May Youth and Sports Festival
30 August Victory Festival: Military parades.
29 October Republic Day

Climate in the north of Turkey:
The north of Turkey has a pleasant and balanced climate with warm summers and mild winters. However, there is frequent precipitation.
Climate in the eastern part of Turkey:
It rains more in the east of Turkey than in the western part of the Black Sea.
West & South of Turkey:
In the west and south of Turkey, a Mediterranean climate prevails with long, hot summers and mild winters. The further south you go, the higher the air and water temperature rises. The rainiest months on the Turkish Riviera are November to February. In Antalya, Alanya, Side, Kemer, Belek, Marmaris, Bodrum, Fethiye and Kusadasi you have perfect holiday weather all year round.
Central & East of Turkey:
In central Turkey and in the east, you will find hot and dry summers. The winters here are snowy and cold.
Best time to visit
Since the coastal areas in the west and south are very hot in July and August, the months of May, June, September and October are considered the best time to travel. On the Turkish Riviera near Antalya, it is usually pleasant even outside these months.

Turkey is richly endowed with farm animals. Cattle, horses, buffaloes, sheep and goats in particular can be found here in abundance.

On the other hand, the camel population was constantly decreasing. Nowadays, it is hardly used as a load carrier.

small game species and wild boars can be found everywhere in the country. However, due to intensive hunting, the populations are continuously declining.

Predators still include the brown bear, the wolf, the jackal and the lynx.

Numerous bird species spend the winter in Turkey. Kuscenneti National Park is known as a bird paradise. You can find pelicans, storks, cormorants, wild ducks and pheasants here.

36% of Turkey’s total area is used for agriculture. 26% of the country’s area is covered by forests.

In the east of Turkey, the flora is most diverse and varied. You can find an infinite number of wildflowers in the plateaus.

In the steppe regions there are shrubs, coniferous forests and black pines. In the dry areas, thistles and cacti plants can also be found.

In the north of the country and on the Black Sea coast, there are plantations with hazelnut, corn and tea.

The south of Turkey is more characterized by fruit and cotton plantations. Here you will also find evergreen hedges, shrubs, oak trees, olive trees and carob trees.

10,000 BC
Nomadic tribes explore the country. They immortalize themselves through cave paintings.
3000 BC
The first permanent settlements are built. Troy is one of the oldest cities from this period.
1500 BC
Greek tribes found settlements on the Turkish auml; Gäis. Trade between the Greek colonies and Greece is established.
500 BC
The Persians conquer coastal cities on the Mediterranean.
334 BC
Asia Minor is conquered by Alexander the Great.
around 200 BC
The Romans conquer the southern coast of Turkey. In doing so, they are taking over the country’s economy and culture. Temples, aqueducts, roads, baths and theatres were built by the Romans.
330 AD
Byzantium is renamed Constantinople (later: Istanbul). The city becomes the capital of the Roman Empire. The Christian faith spreads.
11th to 15th century
Islamic Turkic tribes conquer parts of the Eastern Roman Empire. The Ottomans gain influence and power.
17th century
The Ottoman Empire loses its position of power through various wars.
1914 – 1918
During the First World War, the Ottoman Empire was part of the alliance between Germany and Austria. As a result of the defeat, some territories had to be ceded to the Allies.
1919 – 1922
Mustafa Kemal (“Atatürk”) organizes the resistance. The occupying powers are defeated.
1923- 1938
Atatürk establishes the Turkish Republic. Far-reaching reforms are being carried out. From a cultural point of view, Turkey is catching up with the Western European countries. Atatürk died in 1938.
1939 – 1945
In the Second World War, Turkey remains neutral.
1960 – 1980
During various military coups, there are always changing power relations.
1983
New elections are held. This marks the beginning of an enormous economic upswing. Tourism is beginning to develop as an important economic factor in Turkey.
1984
The Kurds are demanding autonomy. This leads to terrorist attacks by the Kurdistan Workers’ Party PKK.
1987
The first efforts are being made to join the EU.
1990
Turkey is the only NATO member to act as an important partner in the conflicts in the Middle East.

Visitors to Turkey will find a varied preparation of vegetables in the dishes. Fresh vegetables are particularly important in Turkish cuisine. Vegetable dishes are prepared on their own or together with meat.

Vegetables are also stuffed with rice and minced meat (dolma) or eaten cold with olive oil. In addition, lamb, veal, beef and chicken are offered. The devout Muslim is not allowed to eat pork.

For breakfast there is tea or thin coffee and sweet pastries or white bread with tomatoes, cucumbers, sheep’s cheese or yoghurt (mixed with Turkish honey).

Mezeler – the appetizers
Visitors who come to Turkey for the first time are surprised by the variety of small dishes. Appetizers are served on a large tray with small plates.

Dolmas are peppers stuffed with rice, currants, and pine nuts wrapped in vine leaves.

Humus is a spicy paste made from chickpeas.

Cigara böreks are filled with white cheese and parsley. There are also zucchini pancakes and baked zucchini cakes.

Doner kebab
Döner kebab is the Turkish alternative to the Big Mac. Slices of meat are cut off on a rotating skewer and filled into the pide (a sliced flatbread) with raw onions and lettuce.

Gözleme
Gözleme (pronounced: Gösleme) is a thin pancake that is equivalent to crepes. It is baked on a domed tray. It is then filled with a mixture of sheep’s cheese and parsley.

Lahmacun
Lahmacun (pronounced: Lach-mah-jun) is a mixture of pizza and tortilla. Minced meat is thinly spread on dough and seasoned with fresh garden herbs.

Drinks

Ayran
Ayran is a yoghurt drink diluted with a little water. It is lightly salted and is very refreshing. Ayran is served chilled and quenches thirst on hot days.
Raki
Raki is an alcoholic beverage and is often enjoyed by Turks. Raki is an approx. 45% clear anise schnapps. It is “diluted” with 2/3 water at the table. It becomes milky cloudy when diluted. The Turks also call it “Aslan-süt” (lion’s milk). It is drunk both as an appetizer and as a sweet dessert, with fish and meat. The toast is: “Scherefe” (to well-being).
Tea
Tea (çay written and pronounced: tschai) is drunk on every occasion. You can get it when shopping in the store as well as at the bazaar.
Coffee
Turkish coffee is prepared and served in the cezve (pot with a stick). Coffee powder is boiled with water and sugar over a low flame. When the liquid foams, the kahve is served in small mocha cups. It is served in three different ways: sade (unsweetened), orta (medium or low sugar) and sekerli (sweet).
Turkish Dictionary:
Appetite – istah

Apple – elma

Apple juice – elma suyu

Orange – portacal

Orange juice – portakal suyu

Apple Tea – elma çay

Artichoke – enginar

ayran (a type of buttermilk) – ayran

Baklava (sweet variety) – baklava muz

Beer – bira

I’m full – doydum

Pear – poverty

Börek (pasta) – börek

Beans – fasülye

Beans with meat – etli kuru fasülye

Bread – ekmek

Bulgur – bulgur

Bulgur rice – bulgur pilavi

Butter – tere yag

Cacik – cacik

Kebab – kebab

Egg – yumurta

Ice (Frozen Water) – buz

Ice (No Ice Cubes) – dondurma

Pea – bezelye

Peanut – fistik

Food – yemek

Vinegar – sirke

Fish – balik

Meat – et

Fresh – tahze

Fruit juice – meyve suyu

Breakfast – kahvalti

Breakfast room – kahvalti salonu

Fork – çatal

Roasted peppers – biber kizartmasi

Stuffed peppers – biber dolmasi

Stuffed – dolma

Cooked – haslama

Boiled rice – pilav

Mixed ice cream – karisik dondurma

Drink – içki

Spice – baharat

Grill – mangal

Rabbit – tavsan

Brain lettuce – beyin salatasi

Honey – bal

Cheese – peynir

Coffee – kahve

Calf – dana

Potato soup – patates corbasi

Kasar Peynir (A type of cheese) – kasar Peynir

Kazan dibi (dessert) – kazan dibi

Garlic – sarmisak

Cabbage – lahana

Lettuce – marul salatasi

Cake – pasta

Kitchen – mutfak

Cow – inek

Lamb chops – pirzola

Lemonade – limonata

Lokum (Türkish delight) – lokum

Jam – recel

Menemen – menemen

Mercimek Soup – mercimek corbasi

Knives – bicak

Butcher – kasap

Milk – süt

Mineral water – maggot suyu

With milk – sütlü

With paprika – biberli

With sugar – sekerli

Mus – ezme

Mussels – midye

Not fresh – bayat

Noodles – makarna

Fruit – meyva

Olive – zeytin

Parsley – maydonoz

Peach – seftali

Plum – erik

Mushroom – mantar

Leeks – prasa

Cheers – serefe

Pure – sade

Turkey – Hindi

Raki (anise liquor) – raki

Smoke – duman

Ravioli – manti

Beef – siir

Red wine – kirmizi sarap

Salad – salata

Sauer – eksi

Spicy – aci

Tastes good – lezetli

Schnitzel – biftek

Mustard – hardal

Simit (sesame rings) – simit

Spinach – ispanak

Sweet – tatli

Mug – fincan

Dough – hamur

Plate – tobacco

Tomato salad – domates salatasi

Bird’s head (meat dish) – kusbasi

Watermelon – karpuz

Wine – sarap

White cheese (sheep’s cheese) – beyaz peynir

White wine – beyaz sarap

Weighing – tartmak

Sausage – sucuk

Sugar – seker

Onion – sogan